Another entry into Dang Ramen’s infancy.
How about a road trip to Slat Lake City to check this out!
Are you ready to add one more thing to your “craveable” list?
Then, you should hunt down the Copbop Korean BBQ Truck and fall in love.
The concept is simple: Korean BBQ in a cup. Yes. However, their flavors are anything but simple. Cupbop serves Korean style BBQs (Beef, Pork, and Chicken) with rice, veggies, and noodles. And it is pretty much like a flavor explosion – amazing sauces, amazing textures, fast, friendly, and not to mention FUN. These guys really know how to keep a long line of customers entertained and happy. They want to please you; and they do!
For my first Cupbop, I ordered the COMBO cup – because hey, I wanted to try everything. The combo said it came with beef and pork, but they so lovingly asked me if I would also like chicken. Well, heck yes, I want to try the chicken too! We…
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Cooking is not a job, it is life!
I just bought some really nice sweet potatoes from the farmer’s market. I may have to try this. My first exposure to flax seed “eggs”.
We love, love, love brownies and we love, love, love sweet potato so what better than sweet potato brownies?!
We’ve been experimenting with a few types of brownie recipes for a while, including raw brownies, but today it was all about making gooey, chocolaty brownies that contain no processed sugar, dairy, eggs or gluten. Having done a quick internet search we found a base recipe for the brownies. However, given that we are terrible at following recipes – and wanted to make the most of the things in our cupboard – we deviated slightly from the source recipe http://ourfourforks.com/sweet-potato-brownies/
To make our recipes you will need:
- About 2 medium sweet potatoes, cut into squares and boiled (boiling takes about 15min)
- 2 cups of dates – soaked for a couple of hours in water
- 1/4 of a cup melted coconut oil
- 1tsp vanilla bean paste
- 2 flax seed eggs (basically 1…
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After buying and devouring two Family Meals from Hickory River Smokehouse in Springfield, IL, I have come to the realization that this is Real. Texas. Barbecue. I would have never thought that Springfield would house one of my favorite barbecue eateries, but that is exactly the case. In existence for under 20 years, the chain of seven restaurants should continue to proliferate and gain popularity if they stick to their standards and commitment to great food and service.
Hickory River was founded in Urbana, IL. in 1995 by Brad and Krista Bowman. They desired to bring good, authentic Texas barbecue to the Midwest. I feel that they have succeeded. As is typical among Texas barbecue, the beef brisket rules. It can be had either sliced or chopped. I prefer it chopped, with just a touch of sauce. The meat is meltingly tender, seasoned well and has just the right amount of smoke.
The pulled pork is equally good and the ribs are done quite well; tender and full of flavor. The ubiquitous sides are offered; ranch beans, coleslaw, potato salad, cornbread, mac & cheese and Texas-style chili. There is nothing spectacular about any of the sides, but they are all good. What is spectacular are the Pulled Pork Nachos. As good as the brisket is, this was my favorite dish by far. Tortilla chips covered with pulled pork and melted cheese, coupled with the tangy sauce: delicious. They also offer decent cobblers, cookies and brownies. Beverages include soft-drinks, iced tea and bottled beers.
Hickory River offers catering services as well and are seeking to franchise more locations throughout the Midwest. When visiting Springfield, I recommend a stop at Hickory River Smokehouse for some awesome Texas barbecue.
Against the wishes of the corn and soy industries so prevalent in our country, coconut oil is making a big comeback with savvy consumers. With good reason; the benefits of using coconut oil as opposed to the more readily available and less expensive corn and soy oils is becoming more evident among those wishing to improve their health and extend their lives.
Coconut oil is made from the dried meat, or copra, of the coconut. The oil is used extensively in tropical countries, especially India, Sri Lanka, Thailand and the Philippines. Most coconut oil comes from the Philippines. Virgin coconut oil, like virgin olive oil, is cold-pressed, and not refined, bleached or deodorized. The oil is liquid in its native climate, but solidifies at temperatures below 85 degrees F.
Coconut oil was used throughout the western world as well for parts of the 20th century. Produced in large quantities, it has several properties that made it desirable to the food industry and to home cooks. But due to its large percentage of saturated fat, and the link that this fat was considered to have on cholesterol levels, coconut oil was largely replaced in the 1970’s and 80’s with seed oils. These oils were partly hydrogenated, and it is now known that they contain high levels of undesirable trans fatty acids. The type of saturated fat prevalent in coconut oil is medium chain triglycerides, mainly lauric acid, which is supposedly helpful to the body in dealing with harmful bacteria and viruses. Although research on these types of fat is preliminary, it is believed that they work differently in the body than any other type of saturated fats, namely those from animal sources.
Coconut oil has been consumed for thousands of years in the afore-mentioned tropical regions. Studies have been done on the natives of some of these places, and the general consensus of these studies is that the natives are in good overall health and suffer much less from the diseases prevalent in the western world. Recent research has seen the effects of Alzheimer’s disease improved or even reversed in people using coconut oil. Improvements from the use of the oil have also been observed from people with Type 1 or Type 2 Diabetes. The use of coconut oil has also proved to be effective in the aid of weight loss, improving some skin diseases, improving hair quality and improving strength and endurance in athletes.
Coconut oil, in particular the cold-pressed or virgin variety, can be used in a multitude of ways. It can be substituted for other oils, butter or margarine in baking or cooking. It can be added to coffee, tea or other hot beverages as a flavor and health enhancer. It can also be added to cold ingredients, just remember that it will solidify at 85 degrees or lower. Some people who have benefited from the ingredient have even reported taking coconut oil straight by the tablespoon-full.
Davidson, Alan. The Oxford Companion to Food. 1999. Oxford University Press. Pg. 201